This recipe is by one of our lovely fans, Tanisha (check out her at @nourishing_nish) This one isn't GF, but is packed full of great wholefood ingredients and is perfect for a mid morning pick me up or healthy dessert.
What you'll need:
Creamy coffee caramel centre:
350g peanut butter
100ml maple syrup
60g coconut oil, melted
2 tsp instant coffee dissolved in 4-5tsp hot water.
Soak the dates in hot water to soften for 10-15 mins. In a food processor blend all the base ingredients together until a dough consistency is formed. Line a baking tray & press the base mixture in firmly. Place in fridge.
Fold all the centre ingredients together with a spatula until combined. Add more or less coffee depending on what you like.
Smooth centre layer on base layer & place in freezer for an hour.
On the stovetop, melt the chocolate & coconut oil until smooth. Pour chocolate evenly over centre layer & be quick to put a few handfuls of Coffee Caramel Granola on top.
Place in freezer over night to set - allow to defrost for 1/2hr before slicing the next day.